This fresh and crispy salad from Vietnam is a really little gem this summer. Vietnamese cuisine offers many flavors and here you get them all in one and the same salad, both sour, strong, sweet and sour. You can make this salad the day before it is to be served. I recommend that you use Vietnamese fish sauce in the dressing for the best possible taste.
1 bag grated carrot (or grated coarsely yourself)
1/4 iceberg lettuce head, finely chopped
1/2 cucumber, diced
1/2 red onion, finely chopped
Everything is mixed in a bowl.
1 strong red or green Thai chili
1 clove grated garlic
1 tablespoon sugar
1,5 ts riseddik
1.5 tablespoons freshly squeezed lime juice
1.5 tablespoons Thai fish sauce (nam plah) or Vietnamese fish sauce (nuoc nam)
1.5 tablespoons neutral oil (sunflower, corn or peanut)
Mix all the ingredients for the dressing and pour over the salad